Cured Pork Cakes
ready in 50 min.
Preheat the oven to 190°C (170°C in a fan oven), 375°F, gas 5. Butter a muffin tin and dust it with flour.
Mix the parmesan, cornmeal, baking powder and bicarbonate of soda together. Whisk the egg with the oil and the sour cream. Stir in the flour mixture and fold in the olives and chorizo. Divide the mixture between the muffin holes and bake in the oven for 25-30 minutes.
Leave to cool in the tin for around 5 minutes before tipping out. Serve warm or cold, as desired.